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Bean and Lamb Ramekins     HT   HD   35mins

Serves 4     Hot   Leftovers Lamb  Vegetables  Hors d'oeuvre  Appetizer    Starter

 

Ingredients

1 x 400g/14oz Tin of Flageolet beans

50g/2oz White Bread

Milk

1 Garlic Clove, crushed

2 sprigs Fresh Parsley

225g/8oz Cooked Lamb, minced

1 Egg

Salt and Pepper

150ml/ 4 fl.oz. Stock or Gravy

3 tbsp Fresh Breadcrumbs

50g/2oz Butter

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas mark 6.

 

2. Drain the beans and rinse.

 

3. Dip the bread into the milk then squeeze it out and mix with the garlic, parsley, lamb, egg, salt, pepper and stock in a large mixing bowl.

 

4. Grease the ramekins with butter, place a layer of beans in the bottom of each then a layer of the lamb mixture. Continue adding alternate layers until full.

 

5. Sprinkle with breadcrumbs and bake in the oven for 20 minutes. Serve hot.

 

 

More Hors d'oeuvre Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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